Wheat Gluten is a concentrated protein fraction obtained by separating starch from wheat flour. It consists primarily of gliadins and glutenins, which are responsible for forming a three-dimensional viscoelastic matrix.

In boilie mixes, it acts as a primary binder, improving cohesion, mechanical strength, and the water stability of the finished product.

 Functional properties

- High hydration capacity → forms a continuous protein network
- Elasticity and toughness → improves extrusion and rolling
- Thermal coagulation → stable structure after boiling
- Reduces the overall solubility of the mix
- Increases structural density

 Function in boilie mixes

- Stabilizes mixes rich in oily meals or low in binding agents
- Increases resistance to erosion and predation by smaller species
- Modulates release kinetics (slowing them down)
- Improves integrity on the hair rig during prolonged immersion

 COMPOSITION

- Protein: ~75–85%
- Moisture: <10%
- Water absorption capacity: high
- Solubility: very low
- Particle size: fine

 Recommended dosage: 5% – 15%
- >15%: excessively increases hardness and reduces the diffusion of attractants
- <5%: limited structural effect

 Interactions in the mix

- Works synergistically with albumins, liquid egg, and caseins
- Compensates for “weak” meals (e.g. bird food, cereal meals)
- Reduces the disintegrating effect of soluble ingredients (e.g. CSL powder, hydrolysates)